Home Baking Association
Home Baking Association Home Baking Association
home baking association blog

 

Irish Freckled Rolls

 

Ingredients
  • 1-1/2 cups warm water (100° to 110°F)
  • 1 package FLEISCHMANN'S Active Dry Yeast
  • 1/2 cup sugar
  • 1/3 cup dry milk
  • 1/2 cup butter or margarine, softened
  • 1-1/2 teaspoons salt
  • 1 cup unprocessed wheat bran
  • 6-1/4 to 6-3/4 cups bread flour
  • 3 large eggs
Irish Freckled Rolls

Preparation Place 1/4 cup warm water in large, warm bowl.

Sprinkle in yeast; stir until dissolved.

Add remaining water, sugar, dry milk, butter, salt, bran and 2 cups flour.

Beat 2 minutes at medium speed with of electric mixer, scraping bowl occasionally.

Add eggs and 1 cup flour. Beat 2 minutes at high speed.

Stir in enough remaining flour to make soft dough.

Knead until smooth and elastic, about 8 to 10 minutes.

Place dough in lightly greased bowl, turn to grease top. Cover with plastic wrap and refrigerate for at least 2 hours.

Punch dough down whenever doubled in size and use within 3 days.

Remove dough to lightly floured surface.

Divide into 36 equal pieces.

Shape into smooth balls.

Place balls about 2 inches apart on large, greased baking sheets.

Cover; let rise in warm, draft-free place until doubled in size, about 40 to 45 minutes.

Bake at 375°F for 13 to 15 minutes or until done.

Remove from pans, cool on wire rack.

Makes 3 dozen.

To bake without refrigerating: After placing dough in lightly greased bowl, cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. Shape dough and proceed as directed.

Provided by Fleischmann's Yeast

Browse our selection of online recipes!